Spicy prawn and chickpea curry

  • Serves 4
  • Takes 10 minutes to make and 25 minutes to cook
  • Easy
Adding chickpeas to recipes is a great way to save money as you can get away with using less fish. This curry recipe costs around £1.50 per person.

Nutritional info per serving

  • Calories628kcals
  • Fat15.2g (1.9g saturated)
  • Protein26.3g
  • Carbohydrates99.5g (7.8g sugars)
  • Salt2.2g

5 / 5 rating (1 vote)

Print article Save to my delicious


  • 2 tbsp olive oil
  • 1 large red onion, sliced
  • 1 garlic clove, sliced
  • 1 tbsp harissa paste
  • 400g can chopped tomatoes
  • ½ tsp caster sugar
  • 1 tsp red wine vinegar
  • 400g can chickpeas, drained and rinsed
  • 200g raw peeled king prawns
  • A handful of chopped fresh coriander
  • A good squeeze of lime juice
  • Rice and flatbreads, to serve


  1. Heat olive oil in a pan over a low heat and fry the onion for 5 minutes until soft. Add garlic and 1 tbsp harissa paste and cook for a further 2 minutes. Stir in tomatoes, sugar, vinegar, season and bring to a simmer.
  2. Add the chickpeas. Simmer for 10 minutes, then stir in the prawns and cook for 3-4 minutes until they are pink.
  3. Stir in a handful chopped fresh coriander and a good squeeze of lime juice and serve with lime wedges, rice and flatbreads.
  • Try this with strips of chicken breast instead of the king prawns.

From February 2009

Main Ingredients:

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader